Sunday, June 30, 2013

Breakfast: On the Go

My husband doesn't really like milk (it doesn't always sit well with his stomach). As a result, he doesn't eat cereal very often. So, I am always on the lookout for good breakfast ideas that he can grab on his way to work.

This is one of my recent discoveries. These muffins were really easy to make and they were delicious too!

Pumpkin Muffins


1 cup whole-wheat or all-purpose flour (I used whole-wheat)
1 teaspoon pumpkin pie spice
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup packed light brown sugar
1/4 cup vegetable oil
1 can (15 oz) Libby's 100% Pure Pumpkin
2 large eggs, slightly beaten
1 cup lowfat granola cereal, crumbled


Preheat oven to 350 degrees F. Paper-line or grease mini or regular muffin pans.

Combine flour, pumpkin pie spice, baking soda, baking powder, and salt in a small bowl. Beat sugar and oil in medium mixer bowl until blended. Add pumpkin and eggs; beat well. Gradually stir in flour mixture. Spoon batter into prepared muffin cups, filling 2/3 full. Sprinkle each with about a 1/2 teaspoon of crumbed granola. Press granola lightly into batter.

Bake for 15-20 minutes or until wooden pick inserted into centers comes out clean. Cool in pans for 10 minutes; remove to wire racks to cool completely. Store muffins in covered containers or resealable plastic bags.

Makes 20 servings, 3 mini muffins or one regular muffin per serving.

Source: I found this in a mailer. It was posted with a coupon for Libby's Pumpkin. I found the recipe online here.

Notes: I didn't have any granola cereal, so I skipped it. These were just easy, basic, and delicious. Nothing too fancy...just a good recipe to have up your sleeve.

1 comment:

  1. Oh, you should try it with the granola. I bet that would give it a great texture.

    Niel would probably like these, too.